Method: First cook the rice till just three-fourths boiled and keep aside. Heat a roomy vessel sufficiently large to hold both the boiled rice and the cooked brinjals. Pour the oil and ghee into it. When the oil-ghee mixture becomes very hot, add the cloves the cinnamon, and both dals. When the dals are lightly browned, add the onions. Fry till the onions turn limp but not brown and then add the wet brinjals. Turn over the brinjals thoroughly and sprinkle half cup of water over them. Cover with a lid to cook over moderate heat without removing the lid at all for the first 5 minutes. When the brinjals are three-fourths boiled, add the salt. After 2 minutes, pour in the vanghibath masala powder in the form of a thickish batter. Stir well, and when the brinjals mixture again turns dryish, pour in the tamarind extract. Allow to simmer till the masala sticks to the brinjals and there is no rim of watery juice showing. Now mix the boiled rice evenly with the brinjals on the heat. Sprinkle the lime juice also thoroughly into the mixture. Cover with a tight fitting lid and put on dhum for about 45 minutes before serving. Enjoy!

The recipe looks yummy and i'm going to try it very soon. Also thank you very much for the blog rolling. Your website is very perfect and one place to see all. The best part is updated icon. How is Advaith? Is he keeping your wife very busy?

Dear VKN,This dish always makes me nostalgic - it is the one that made us write "Cooking at Home with Pedatha". Your masala powder is simpler, and does look like a yumm recipe. As you say it would be best to make the masala well ahead of time. I always add peas to vangi Baath. Such an all-time favourite at any party.